White Chocolate–Citrus Parfait

BY DEANIE FOX (foodandwine.com)

(makes 6 servings)

LIME CURD
2 large eggs
1/4cup sugar
1 1/2tsps finely grated lime zest
1/4cup fresh lime juice
2tbsp sweetened condensed milk
MOUSSE
2 large eggs, separated
1 1/4cups heavy cream
2oz white chocolate, chopped
2tsps sugar
1/8tsp cream of tartar
Pinch of salt
2tsps fresh lemon juice
CITRUS SALAD
1cup fresh orange juice
1tbsp sugar
1 stalk of lemongrass, halved lengthwise & cut into 2-inch pieces
Two 1/2-inch-thick coins of ginger
2tsps honey
1tbsp fresh lime juice
1/4tsp finely grated lime zest
1tbsp shredded mint
1 red grapefruit
2 navel oranges
1 tangerine

Directions:
MAKE THE LIME CURD:

1. Set a fine-mesh sieve over a bowl.

2. In a small saucepan, cook the eggs, sugar, lime zest & juice over moderate heat, whisking constantly, until thickened, about 3min.

3. Strain the lime curd into the bowl & whisk in the condensed milk. Cover w/ plastic wrap and refrigerate for at least 1 hour, until chilled.
MAKE THE MOUSSE:

4. Fill a large bowl w/ice water.

5.In a saucepan, cook the egg yolks with 3/4 cup of the cream over moderate heat, whisking constantly, until the mixture has the consistency of yogurt, about 5min.

6. Remove from the heat & whisk in the white chocolate.

7. Transfer to a medium bowl & set it in the ice water to cool completely, stirring occasionally.

8. In a medium bowl, beat the egg whites w/the sugar, cream of tartar & salt until glossy, soft peaks form.

9. Fold the egg whites into the white-chocolate mixture.

10. In another medium bowl, beat the remaining 1/2 cup of cream until firm.

11. Fold the whipped cream into the white-chocolate mixture w/the lemon juice. Cover the mousse with plastic & refrigerate for 1 hour or until chilled.
MAKE THE CITRUS SALAD:

12. In a small saucepan, bring the orange juice, sugar, lemongrass & ginger to a boil.

13. Simmer over moderate heat until the juice has reduced to 3tbsps, about 10min. Strain into a bowl and let cool.

14. Whisk in the honey, lime juice, zest & mint.
15. Using a sharp knife, peel the citrus fruits, removing all of the bitter white pith. Working over a cutting board, cut in between the membranes to release the sections. Add to the orange dressing & toss.

TO ASSEMBLE:
16. Spoon the lime curd into 6 glasses. Using a slotted spoon, divide the citrus salad among the glasses & top with the white-chocolate mousse. Serve right away.

http://www.foodandwine.com/recipes/white-chocolate-citrus-parfait